Vegetable Pot Pie Recipe
Servings: 8 servings
Calories: 302kcal
Ingredients
- 2 pre-prepared pie crusts I use Pillsbury
- 4 cups frozen mixed vegetables
- 2 cans cream of potato soup 10.5 oz cans
- 1/4 cup milk
- 1/4 tsp thyme
- 1/4 tsp ground black pepper
Instructions
- Preheat your oven to 375 degrees Fahrenheit.
- In a large bowl combine the vegetables, potato soup, milk, thyme, and ground black pepper together and set aside.
- Using one of the prepared pie crusts line the bottom and sides of a pie plate.
- Add the filling on top of the pie crust inside the pie pan.
- Use the second prepared pie crust over the top of the pie, pinching the edges in a typical pot pie fashion.
- Using a knife, slice a few holes around the center, then bake for 45 minutes to 1 hour until the crust is a golden brown.
- Finally serve and enjoy!
Video
Notes
You can top the pie plate with plastic wrap and store in your refrigerator for 3-5 days. Or place any leftovers in an airtight container in your fridge for up to 1 week.
You can also make this dish ahead of time and before baking it you can freeze it in an airtight container in your freezer for up to 1 month.
Nutrition
Serving: 1serving | Calories: 302kcal | Carbohydrates: 40g | Protein: 7g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 5mg | Sodium: 681mg | Potassium: 330mg | Fiber: 5g | Sugar: 2g | Vitamin A: 4689IU | Vitamin C: 10mg | Calcium: 53mg | Iron: 2mg